Name of EventChile Independence Day
Sea Bass with Habañero, Pineapple and Honey
|Preparation time||10-15 minutes|
|Cooking time||15 minutes|
- 1 pound/ 1/2 kg Chilean Sea Bass (or another thick, flaky white fish like cod or halibut)
- 1 tablespoon honey
- olive oil, for the skillet/pan
- ½ a habanero, seeded, diced (if unavailable use hot chili of choice)
- 2 scallions/spring onions, trimmed, cut into thin rings
- ten 1/4"-thick half-moon slices of pineapple (Canned fruit can be substituted but freshh is alwars best)
- 1 avocado, peeled and sliced into 10 wedges
- salt and pepper
- Cut fish into two equal portions and season very well with salt.
- Sprinkle with fresh pepper and drizzle equal amounts of honey on top of each piece.
- Slick the bottom of a 10" or 12" non-stick skillet with olive oil and heat over medium-high heat. When very hot, add the fish, skin-side down. Cook without moving for 3-5 minutes, depending on the thickness.
- When the fish has started to firm up, flip carefully and let the honey caramelize into a nice "crust", another 3 or 4 minutes.
- Remove the fish from the skillet and set aside on a warm plate.
- In the skillet place the pineapple moons in a single layer and toss the diced habanero and sliced scallions/spring onions on top. Season with salt and pepper.
- After 2 minutes, gently flip the pineapple and cook 2 more minutes. Remove the pineapple, pepper and scallions from the skillet, and set the fish, skin side down, back in to finish cooking. This will not take long so be carefull not to overcook otherwise the fish will be dry!.
- To plate: alternate wedges of avocado and pineapple on two plates, sprinkling the scallions/spring onions and pepper on too.
- Place one piece of fish on each plate atop the salad. Serve immediately.